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Krista Fabregas of http://www.KidSmartLiving.com shows how easy it is to set up a party and buffet table to serve a crowd -- even in small spaces. Simple tip.

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Buffet setting mistake #2: Putting the buffet table against a wall. I am guilty of making this mistake when setting up a buffet table. Sometimes, to make space, it is easiest to push the table against a wall. But to allow for more guests to access the buffet, and for the line to go faster, pull the table away from the wall.

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Think about this before your next bash: [1] Put out a little at a time. If you have dips, especially something like a guacamole, put the dip out in small bowls so that it gets refreshed as the night goes on. [2] Think levels: Platters, small bowls, pedestals, and stemware create an exciting landscape on your table.

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4. Vary the Heights. Since space is often limited on a buffet, using serving dishes at varying heights enables you to fit more on your table. We like to use footed bowls and cake stands to elevate some dishes, allowing more platters to fit. Lazy susans are helpful!

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Roll your linens and put them in an accessible place. (With a little bit of "pretty" on top, using fresh pommegranites.) For me, a basic collection of versatile pieces and white dishes and platters are essential when it comes to entertaining. Add warmth to the area with a simple candle. Dollar Store glasses on an elegant serving tray.

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Bring larger serving dishes to the table first. Then, fill in with the smaller dishes. If room permits, keep desserts and/or drinks at a separate table so you don't have to clear off the buffet right away. Tip! When choosing flowers, create low arrangements that leave room for more food. Stay away from flowers that are heavily scented.

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Rearranging furniture can give your guests a little more elbow room and improve the flow of your layout; try pushing your dining table against the wall to serve as a buffet or moving chairs away from the counter to keep guests out of your workspace. "The biggest challenge is making sure that the home flows well so that people don't feel like.

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1. Consider the movements of herds and corral accordingly. When food is involved, people move in packs. They become more like a shoal of fish than human beings. They drift close in waves, then pool in eddies, standing and munching without watching how close they are to the table or how they may be blocking the flow of other grazers. So consider.

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Ensure that the table stands firmly on its legs and can withstand the weight of the buffet spread. 3. Style and Theme: The table should complement the overall theme of the event. For formal gatherings, a polished wooden table or an elegant marble-topped surface can exude sophistication.

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One 8 foot buffet table services only 20 to 30 people. If a service area is set up so people can go down both sides at the same time with the same menu, it can count as 2 lines. Setting up a double line to quickly serve 50-60 people requires at least 3 standard tables (24 feet of line, maximum 12 items.) The menu affects the serving space required!

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Bring on the Buffet. Buffets definitely emphasize a more relaxed atmosphere when it comes to dining, but when you're feeding a crowd in a crowded space, the sheer practicality of the buffet comes into play. Move your dining chairs away from the area, push the table close to (or against) the wall, and you have an instant serving station.

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Double-Sided Buffet . For backyard parties with more than about 50 guests, Smith recommends a double-sided buffet (or two single-sided buffets). "If you have a larger guest count and only room to put one buffet table up, you can make the table double-sided, where guests can form two lines and serve simultaneously from each side of the buffet," says Smith.

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Place bread rolls in a vertical wire basket. Use small vases or glasses to stand flatware instead of laying them flat. Note: If using a plain box, cover the box with linens and drape the excess material around the box in a flowing manner that has movement so you can smooth the rough edges of the box.

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1 / 4. If counter space is limited, increase the serving area with large cutting boards over the sink and stovetop. Or, serve some dishes straight from the stovetop. You can also extend your countertop by placing a cart at one end for holding a ready supply of dishes and silverware. Prep dishes with time to spare to get the kitchen cleaned up.

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Create a budget chart, either on a sheet of paper or in a computer program, such as Excel or Microsoft Word. 2. Begin planning your buffet table in advance. Gather all of your serving dishes together the night before the event and place them on the table. Attach sticky notes to remind you which food goes in which dish.

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Keep the Food at the Right Temperature. When you have a buffet table, the food is in the open for a longer time than if prepared on-demand. The food must remain at the right temperature to maintain its taste and avoid food-related illnesses. The proper SAFE temperature is 165°F for hot food and 40°F or below for cold foods.